A Bloody Mary & 3 Fun Variations

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For the longest time, I hated Bloody Marys. "Ach, this tastes like bad gazpacho!" I would shout whenever I tried one, until I had my first really, really good Bloody Mary. From that point on, I've been a convert.

Sherry Rujikarn

The aforementioned proselytizing Bloody Mary was consumed at PJ Clarke's, an old NYC institution dating back to 1884 (complete with scuffed mahogany bar and tin ceilings) . If there was ever a place to have a good, classic Bloody Mary, it would be at PJ Clarke's. The key to PJ Clarke's Bloody Mary is that perfectly balanced trifecta of acidity, salinity, and heat. The original recipe gets these from tomato and lemon juices, Worcestershire sauce, and a one-two punch of Tabasco and horseradish (a fiery collaboration between warm heat and sharp heat).

So if you're hosting or attending an Easter brunch this Sunday (or any day!), whip up a pitcher of Bloody Marys or offer to bring the ingredients for one. I guarantee your brunch will feel all the more festive because of it.